"Would?" Procrastinator

Source: Bill Webber
Recipe added: 12/01/98
Email: BWeb69@hotmail.com

After much tinkering, this was the best of all the trial recipes!! "The Beer you can eat with a fork". A good healthy dose of malt, and "viola" one of the best dopplebocks I've had....bar none!! And as the name suggests, it's a beer worth putting things off for. ENJOY!!!

Specifics

Recipe type: Partial Mash
Batch Size: 5 US gallons
Starting Gravity: n/a
Finishing Gravity: n/a
Time in Boil: 40 minutes
Primary Fermentation: 8 days
Secondary Fermentation: none
Additional Fermentation: none

Ingredients:

7.5 lbs. Dark Malt Extract
8.5 lbs. Amber Malt Extract
1 lb. Crushed Crysatl Malt
1/2 lb. Crushed Black Patent Malt
1 oz. Hallertauer Hop Pellets (boiling)
1 oz. Saaz Leaf Hops (aroma)
2 tbsp. crushed corainder seed
1 tbsp. fresh fennel seed
1 tsp. gypsum
1 cup corn sugar (bottling)
1 package of Lager yeast

Procedure:

Add one gallon of water to boiling pot with extract, grains, and boiling hops and gypsum. Boil ingredients and wort for 40-45 minutes. Remove from heat and allow to cool. Once cool, add aroma hops and yeast to wort to fermenter with 4 gallons of cold water. Put fermenter in a cold storage area where the temp stays around 38-45 degrees fahrenheit. Allow to ferment for 8 days. Bottle with corn sugar for carbonation and allow to stand for 3-4 weeks.

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